Besan Ji Karhi

Recipe by
Total Time:
1 hour
Serves: 5
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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Ingredients

  • 3 - potatoes
  • 1 - carrot
  • 10 - lady's fingers
  • 10 - cluster beans
  • 10 - French beans
  • 3 - small brinjals
  • 1 - thick slice yam
  • 1 stick - lotus root
  • 2 to 3 - drumsticks
  • 1 tbsp - coriander leaves,
  • 1 tsp - mint leaves
  • 1 tsp - ginger
  • 5 to 6 - green chillies
  • 1 stalk - curry leaves
  • 2 tbsp - tamarind water
  • 5 to 6 - cocum pieces, dried
  • 1 tsp - fenugreek seed
  • 1 tsp - cumin seeds
  • 3 tbsp - gram flour
  • 1 tsp - red chilli powder
  • 1/2 tsp - turmeric powder
  • 3 to 4 pinches - asafoetida
  • 1.5 tsp - sugar
  • 2 tbsp - oil
  • Salt to taste

How to Make Besan Ji Karhi

  • Soak cocum in 1/2 cup water for 20 minutes.
  • Chop potatoes into chunks, with skin intact. Scrape carrot and quarter lengthwise, then cut into 2 inch pieces.
  • Trim the ends of lady's fingers, cut the drumsticks in 4 inch pieces, halve the brinjals, peel and chop yam into bite sized chunks, cut lotus roots in 1 inch pieces.
  • Chop 3 green chillies fine.
  • Boil potatoes, yam and lotus roots for 5-6 minutes in 2 cups water, till soft.
  • Clean and cut stubs of both beans chop to 2 inch pieces.
  • Heat oil, add cumin, fenugreek seeds, asafoetida, allow to splutter.
  • Add chopped green chilli, ginger, curry leaves, stir.
  • Add flour, stir vigorously, add a tsp of oil, add chilli and turmeric powders.
  • Add 6 cups warm water.
  • Stir till flour liquid is smooth and boil commences.
  • Add all vegetables, including potato, yam, lotus root water.
  • Simmer for 10 minutes.
  • Add sugar, salt, cocum with water, whole chillies, and tamarind water.
  • Boil till gravy is like dal thickness.
  • Garnish with mint and coriander.
  • Serve.

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